Description
Experience the delightful taste of Better Than Erewhon No Bake Vegan Cinnamon Rolls, a wholesome and delicious plant-based treat made with gluten-free oat and almond flours, naturally sweetened with dates and maple syrup. These no-bake cinnamon rolls are perfect for a quick, healthy snack or breakfast, combining the rich flavors of cinnamon and almond butter in a soft, doughy texture chilled to perfection without any oven baking.
Ingredients
Scale
Dough
- 1 and 2/3 cup gluten-free oat flour (add more if needed)
- 1/3 cup almond flour
- 1/3 cup runny almond butter or pecan butter
- 5 tbsp maple syrup
- 1/2 tbsp vanilla extract
- Pinch of sea salt
- Dairy-free milk, as needed, 1 tbsp at a time to reach doughy texture
Filling
- 1 and 1/2 cups pitted Medjool dates (soaked in hot water; if using figs remove stems)
- 1/3 cup almond butter
- 1 tbsp cinnamon
- 1/2 tbsp vanilla extract
- 1 tbsp maple syrup
- 2 tbsp dairy-free milk
- Pinch of sea salt
Optional Pumpkin Spice Version Dough
- 1 and 1/2 cups gluten-free oat flour (reduce slightly if dough too sticky)
- 1/3 cup almond flour
- 1/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1/3 cup runny almond butter or pecan butter
- 1 tsp vanilla extract
- 1–2 tsp pumpkin spice
- 1–2 tbsp dairy-free milk, if needed for consistency
Optional Pumpkin Spice Version Filling
- 1 cup Medjool dates
- 1/3 cup almond butter
- 1/4 cup pumpkin puree
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1/2 tbsp vanilla extract
- 2 tbsp dairy-free milk
- Pinch of sea salt
Glaze Topping
- About 1/4 cup of filling reserved and thinned with a little dairy-free milk
Instructions
- Prepare the Dough: In a food processor, combine the gluten-free oat flour, almond flour, runny almond butter or pecan butter, maple syrup, vanilla extract, and a pinch of sea salt. Gradually add dairy-free milk 1 tablespoon at a time as needed until a thick dough forms. Blend until smooth, adjusting with more oat flour if the dough is sticky or more milk if too dry.
- Roll Out the Dough: Place the dough between two sheets of parchment paper. Using a rolling pin, roll the dough into a large rectangle to an even thickness, making sure it doesn’t stick to the counter or rolling pin.
- Prepare the Filling: Without washing the food processor, combine the soaked Medjool dates, almond butter, cinnamon, vanilla extract, maple syrup, dairy-free milk, and a pinch of sea salt. Blend until smooth and spreadable.
- Assemble the Cinnamon Rolls: Evenly spread the prepared date filling over the rolled-out dough. Carefully roll the dough into a tight log shape lengthwise, ensuring the filling stays inside.
- Chill the Rolls: Place the rolled log in the freezer for 45 minutes to firm up and make slicing easier.
- Slice and Serve: Remove the chilled roll from the freezer and slice into individual cinnamon rolls using a sharp knife. Optionally, thin out some reserved filling with dairy-free milk to drizzle as glaze on top. Serve immediately and enjoy these no-bake, vegan cinnamon rolls.
- Storage: Store the cinnamon rolls in the freezer and thaw before eating for best texture and flavor.
Notes
- The dough texture can be adjusted with oat flour if too sticky or dairy-free milk if too dry.
- Soaking dates in hot water softens them for easier blending in the filling.
- For the pumpkin spice version, add pumpkin puree and pumpkin spice to dough and filling, add 1/2 tsp baking powder, and bake at 350°F for 12 minutes in parchment-lined muffin cups if you want baked rolls.
- These cinnamon rolls are perfect as a healthy, gluten-free, and vegan snack or breakfast.
- Ensure slicing when rolls are firm after chilling to maintain shape.
- Use dairy-free milk such as almond or oat milk for best flavor and consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Gluten-Free
Keywords: no bake cinnamon rolls, vegan cinnamon rolls, gluten free cinnamon rolls, healthy snacks, oat flour cinnamon rolls, almond butter cinnamon rolls, plant-based dessert
